Process of rendering fat and oil containing solids of animal origin



Mrch 23 1926.

w. LAABs PROCESS 0F RENDERING FAT AND OIL CONTAIN'ING SOLIDS OF-ANIMAL ORIGN Filed June 22, 1925 2 Sheets-Sheetv 1 March 23 1926. 1,578,245

w. LAABS PROCESS OF RENDERING FAT AND OIL CONTAINING SOLIDS OF ANIMAL ORIGIN Filed June 22, 1925 'z sheets-sheet 2 PatentedfMar. 23, I1926.

A'UNITED STATES PATENT OFFICE.I

WILLIAM mans, or MILWAUKEE, WISCONSIN, Assieivon lro THE Ansmann-NELL COMPANY, 0F CHICAGO, ILLINOIS.

PROCESS 0F RENDERING FAT AND OIL CONTAINING SOLIDS 0F ANIMAL ORIGIN.

Application led June 22, 1925. Serial No. 38,809.

To all whom alt may concern:

Be it known. that I, 1WILLIAM Laans, a citizen of the United States, residing at Milwaukee, in the county of Milwaukee and State ofWisconsin, have invented certain new -and useful Improvements in Processes of Rendering Fat and Oil Containinf'r Solids of Animal rigin, of which the fotllowing is a specification.

The present invention relates to processes for rendering fat and oil containing solids,

and the present application is a continua.

tion in part of copending application S. N. 496,276, filed August 29, 1921.

More particularly the invention relates to improved `processes for rendering solids containing fats and oils vof animal origin, such as, edible and inedible animal fats, 'packing house oifal, shop scraps, fish, fish waste, dead animals, table refuse, garbage and the like; and to the production of food or fertilizer meals from the residue.

Two general methods have been heretofore utilized in rendering materials of the character above set forth known4 in the art as the wet and the dry rendering methods. The most commonly used is the wet rendering process, which is car-ried'out in general by putting the parts to be rendered into a rendering tank with or without preliminary disintegration orY grinding, and by means of heat produced by. jets of live steam and` agitation due to the action of the steam jets in free water, which is added to the material in the tank, the solids to be rendered are disintegratedand the fats and'oils are released. The excess water used in the process dissolves a large percentage of the albuminous and the gluey matters from the solid-s, and due to the action of the heat and excess water, decomposition of the mass proceeds rapidly, resulting in a considergle/ slightly crisped.

percentageV of free fatty acids in the r dei'ed fats and oils. The rendered fats are, however, ,clean and free from absorption of yglues and discoloring foreignv substances and are ofbleachable quality. Afterl cooking from four Ato ten hours the mass is allowed to settle, and afierthree or four hours setting the clear fats are withdrawn. From the beginning of the process it is customary tovent the tanks to allow air and foul smelling gases of decomposition to escape. IVhen the odors .of the escaping gases become too pronounced they are vented from the tank and passed through a condensen' Afterthe fats-and oils are withdrawn, the .tank waters, bones and meatfibers, known as tankage, remain and must-be disposed of. The usual practice is to drain away the tank waters and to evaporate the sameto a sirupy condition producing a black lliquid known as stick. The bone material and meat' fibers are usually pressed in hydraulic' presses to eliminate as much as possible of the adhering tank waters, and the remainder is then dried down infertilizer driers'. At the time of drying down of the meat ber and bone material it is customary to add the stick to the material in the dryer. vThe ma.

terial from the dryer is reduced to a meal which is used for stock food or fertilizer,

According to the vpercentages of stickl recovered, tliemeal produced in this way will-v the stick is recovered from the tank waters and added thereto, the ,ammonia content seldom exceeds 12 per cent. y

The other well known and commonly used rendering. In this method-the material is heated to melt the fats by application of indirect heat, usually in steam jacketed cookers or kettes, wnile the evolvedy gases and vapors are lpermitted to 'escape as formed. The material is ordinarily agitated by rotating stirrers .during the melting operation and the heating and lstirring is car.-

'nsl l method of4 rendering is that knownas vdry aoA ried on until the cracklings 4are browned or y `The material is then discharged into a p-ercolator or strainer vwhere the free hot fats, and oilsare drained off.

The faits are settled 'and cooled, and the 100 cracklings are pressed in suitable hydraulic or high pressure screw presses to remove the Aremaining fats. It has longbeen well knowfn that fresh animal parts of all kinds, when dry rendered, give olf vapors vwhich are not offensive For this reason the rendering of fresh materialsinay be'- carried out in open kettles without creating objectionable odors. In vthe production of lower ,grade animal products, however, especial y '1n 110 -smalerv establishmentsythe lmaterials to be l 'rendered are frequentl moreor'less decomposed when put into ryv rendering cookers or melters'and the 'vapors evolved are foul.^`

F or this reason it has been ,long the practice in dry rendering to use enclosed steam jacketed melters inv which the vapors and gases have been-Withdrawn as evolved and condensed or` otherwise treated to effect dej odorization.

In the handling of fats'by' the common dry rendering methods the materials are heated substantially above 230 degrees Fahrenheit after the. moisture content of lthe solid residueA or cracklings is reduced below the range of to2() per cent. As a result, .rendered products-are discolored and injured in quality byabsorption of glues and contaminating 'nitrogenous substances and the bleachability of the fats is partially or totally destroyed. The moisture content yin the solidsl also bears aclose relation to the quantity of fats which may be expressed therefrom at the end of theA heatingor melting stage.l Ifthe materials are discharged from the melter before the moisture content of the cracklings is reduced below the range I of 15 to 20 percent, the'fats will be high in quality and free from discoloration, but` -When the solids are expressed in this condition to remove the fats remaining therein,

-mucilaginous and gIue-IikesubStanCes are- "The fats vobtained in the wet rendering 'j processare free from inucilaginous and disby the dry processes.

coloring substanceswhile dry rendered fats are ordinarily discoloned'but have a 'lower percentage'of free fatt-y acids than the wet rendered product, because no excess water is heated with the-fats during the rendering operation. -The sterilization of the solid .residue is more effective in the wet rendering processes, but the large volumes of-polluted waters to be disposed of, the attendant de composition, offensive odors, loss of water soluble content of 'the solids, and 'the low grade of meal produced by the wety process are serious disadvantages which are avoided The solid residue from the dry rendering processes is of much higher grade than the residue from the well known wet Arendering processes, and when suitablematerials are rendered, the cracklings mayy be made into "nl food t 'for human beings. For lower grade products, the residue is made into stock food land fertilizers, and it has been for many years well known thatithe meals produced 3 in the dry rendering processes are superior 1n. quality to the meals produced from the -tankage of wet rendering systems. In the usual method of dry rendering materials which contain relatively large pieces of bone, either before heating or after draining and before pressing, it is necessary to 'grind the material in order to reduce the bone to a A size which may be handled' by the press. Be-

`cause of the rapid escape of the steam, bone 4particles treated in this -manner tendA to become hard or flint-like in character and tend to rapidly wear the b'ndies 'of continuous f presses. These bone articles are more or less vindigestible and lnsoluble and areA-un-i'.

satisfactory for this reason in both food and fertilizer meals. Before theyl become available in fertilizers andcan be absorbed by the soil they must lie a suflicient time to decompose. Materials without the bone conrtent, however, reduce to high gra-de foods and'fertilizers'-in which all of thewater soluble solids ordinarily lost in wet 'render-96 ing are` retained. y

The principal objects of thepresent invention are to provide-sanitary processes for rendering materials in which4 all of the advantages of the-prior wet and dry rendering 'processes above set forth ,are` attained,-

"and the disadvantages are substantially eliminated; to provide processes in which high grade bleachable fats with substantially no discoloration are produced, in which com plete sterilization of the product is attained without substantial decomposition of the ,mass and the formation of free fatty acids,

and inl which thelwater soluble substances are retained in the solid residue. .Other ob-v jects .ofthelinvention'A are such as may beattained-by utilization of the various principles and 'steps hereinafter set v,forth and as defined by the termsof the appended claims;

In general theinvention is carrled out by subjecting the materials to be rendered to steam pressures substantially above atmospheric pressure 1n the presence of suiclent moisture to prevent injury to the quality of the fats atjrendering temperatures of 212 degreesl Fahrenheit and upward, but insufficient in amount to cause a solution of any Substantial percentage of the gluey, mucilaginous or4 nitrogenous constituents of the materials in water as the material disintegrates under the action of the steam. Thev pressureis maintainedand the excess mois ture is preferably withdrawn continuously 4until the fat and oil containing solid particles are reduced to a distintegrated, sticky or gummy condition or state, and thesolid structure thereof is reduced to. a condition where thefats and'oils contained therein are largely freed therefrom. Atthe end of the pressure cooking or disintegrating stage' the moisture content of thecracklings or vof moisture is solid residue should preferably be above 17 l complete sterilization of the solids will A'be' The degree of sterilization is such effected. that the solid residue from diseased animal carcasses may be 'safely used as stock foods. The preferred method of generating the disintegrating steam pressures is tov heat the material to be rendered in a closed jacketed vessel by the appllcation of indirect heat thereto, so that the steam is generated from the natural moisture content, and the moisture absorbed by and adhering to the materials in the ordinaryprocesses of manufacture, washing to free from dirt and like op,-

erations. During the disintegratingperiod lexcess steam vdeveloped is preferably vented or exhausted, and in this way ,a substantial part f the moisture content is eliminated asl the disintegration proceeds. After content of the cracklings passes below per -cent until the 4moisture cont-,ent of the cracklings is reduced to the point where the fats and oils may be separated from the solid residue free from contaminating nitrog- 'enous, mucilaginous, or gluey substances.

This is preferably accomplished by reducing the pressures in the vessel substantially below the digesting steam pressures, and preferably to sub-atmospheric pressures or substantial degree of vacuum. The removal referably continued by the application of ieat to'the vessel and maintenance of the lowered pressures until the moisture content of the solids is reduced to 'the range where the fats and oils .may be expressed therefrom in. a continuous high -pressure press free from glues and mucilagmous substances. For satisfactory pressing in a continuous press, the `moisture content of the cracklings or residue Vshould be` solids goes below 20 per cent to keep the fats free from discoloration and retain their bleachable quality. When handling decomposed materials and dead animals where fats are inherently of low grade, or when the quality of fats is immaterial these precautions may beayoidd. Tallow of good color may be produced withv internal temperatures up to 240 degrees Fahrenheit as the moisture content of the cracklings o1" solid residue 'goes below 20 per cent.

From observations and tests made inthe practical application of the invention to va.- rious materials, it appears that when the moisture content of the total mass to be rentiered is above the range of 50n to 60 per cent, sufficient moisture is present .to'cause active decomposition of the fats and formation of fatty acids, foaming of the mass, solution of gluey, mucilaginous, and water soluble substances, and the formation of an emulsified mass from which the moisture can be re moved to the point where the fats and oils will separate from the solids only with difficulty in the dehydrating stage. The preferred method of-handling materials of high moisture content is to remove the excess moisture by heating to drive off the moisture content without permitting disintegrating pressures to form in the vessel until the moisture content of the mass is reduced below therange where -decomposition of fats, foaming', solution of water ,soluble content, and foaming will occur when the pressures are raised and disintegration of the mass sets in. This is preferably effected in practice by'v venting the moisture initially formed, or by maintaining an, initial vacuum inthe vessel until the total moisture content of the mass is reduced below about 60 per cent, and this initial dehydrating stage is preferably' continued until just' enough moisture remains in the mass to generate the required steam pressures during the disintegrating and steriliz'ing stage.v After this excess moisture is removed, the process is carried outl as above set forth. As in practically all materials, the natural moisture content is sufficient to cause the gener-- ation of non-condensible gases from the ma terials during the beginning of the disintegrating pressures, and the initial vapors evolved are ordinarily of lnore or less offensive odor, the vapors evolved at first are preferably removed by an initial vacuum which is maintained until tlie offensive odors are 'driven oft'7 before permitting the pres.- sures'to rise. In handling all materials the most efficient and satisfactory results are secured by removingthe moisture in excessl of'that required for the generation of effective disintegrating pressures prior to permitting the pressures to rise in the vessel.

In this way decomposition ofthe materials and formation of fatty acids are minimized 'and the highest possible grades of fats, oils,

and meals are'produced from the available material. n

VPreferred forms'and arrangements of apparatus for carrying out .my invention are disclosed in the'accompanying drawings, of

' line AA of Figure 1"."

which, referring to the drawings:

Figure '1 `is a longitudinal section of a preferred construction of the cooking or disintegrating and `sterilizing unit.

Figure 2' is a secticnal'view taken along Figure 3 is Aa diagralfnmatic v representation ofl a complete apparatus for rendering materials.

Referring to Figure .1, the 'cooker comprises an inner cylinder 1 which'is secured atl its ends in the mud rings 2 which in turn fit within and are ,secured to an outer shell or jacket cylinder 3 which forms a heating jacket for the inner cylinder .L Secured to the mud rings 2 by studs or any other suit# able manner and closing the ends-of cylinder- 2 are the heads 4 and 5. Su ported from each of the heads 4 and 5 are t e jourfnals 6 and Tin which the agitator shaft 8 is journaled. 'Suitable stuffing 'boxes' or packing members 9 are provided forfthev shaft 8 at the bearings 6 so that press'ure tight joints 'are formed where-the agitator shaft passes int'o the cylinder 1. A set of agitating and lifting arms 10 are removably secured to the shaft 8 by means of collarsll-` and the.v bolts 12 (Fig. The two adjacent center arms 10 are 1n alignment wlth each other, andthe remaining arms are spaced at angles'of'120 degrees around the shaft so that the arms are disposed 'in threealigned rows along the shaft 8,- as shown in Figure 2. The arrangement of the center varms' 10 leaves a central charging space, and the alignment of the remaining arms per- -mits the material tospread uniformlyv 'throughout the cylinder 1 from the central opening. Each arm 10 lisprovidedl with'a fiat lifting face 13 and a curved discharging faceor surface 14'. Formed inthe cen'- tral upper surface of the cylinders 3 and 1 are the charging openings 15 and .16 respectively.- A strengthening and spacing ring 17 secured between the cylinders 1 and 3 forms the side walls ofthe charging passage and seals the heating vjacket space from th'e interior ofthe cylinder '1. Secured to the'- p outer shell 3 by riveting or in any 'other suit able manner is a charging dome casting 18 and bolted or secured to the casting 18 is'a charging dome extension 1 9. A cover or charging head 20 is removably clamped-in position by meansv of the-securing bolts 21 pivotally secured to extension 19 and which l fit into slots" 22 formed: in the head 20.

'Standard pipev connections 23 for vacuumA line connections. are provided in vthe dome casting 18.

Provided materials may be withdrawn, andv through which the vacuum may be brokemas wlll in the head 5 is a sampling cock-` 24 (Figf 3) through which samples ofthe more fully hereinafter appear.' Formed in Vthe lower part of the head 5 with its bottom ush with the bottom of cylinder 1 is a1 dis- Charge opening`30 through which the materials are discharged from the interior'of the 7o The opening 30 is` closed by' a cylinder. l cover 31 which i'spivoted to thehead 5.and

'held removably in position by means lof 4the clamping bolts 32 which are pivoted'to the head 5. 'Held in the opening 301flush with'l the interior surface of the head 5v is an auxiliary plate 33 which is pivotally secured tothe cover 31'by' means of thel link 34 andv suitable pivot and securing pins. Plate 33 prevents lodging of material in the opening 30 when the cover 31 is closed and is with-l 'drawn .when 31 isl open. Supported in the cover-31 is a. suitable greaseA drain cock 35 through which free grease may be drained. The cooker body( is supported from 86 saddles `or supporting castings 37 and is secured' theretoby means of bands"38.

Saddlesv37 in turn are secured to and sup- -ported from a structural frame -work 39. 'Shaft 8 is extended at one end beyond bear- 90 ing 7 and is driven-by means of a gear 40 keyed thereto. Gear 40 meshes with and is driven bya vc ountershaft 42. /The countershaft 42 is supported' from the structural framework 39 by means of journals 43 and 95 is driven by the gear 44 secured thereto.

' vThe-gear 44 is driven by thepinion 45 which in turn is driven'by the -reversing'motorv46- '1`he cookerso far' described together with thel motor and the drivetlierefor is built in a unitary structure which fnay be supported at a suit-able level for convenient arrange- ,ment ofthe necessary auxiliary apparatus.

In the arrangement shown in Figure 3 the self-contained cooker unit is supported from a building wallanda pier 47 or in any other suitable-manner so that the charging dome 19 extends vthrough a charging floor 48. vacuum or vapor discharge pipe line 49 is connected toone of the dome fittings 23 and 110 i to the vacuum line topermit venting ofthe generated' vapors. Supported beneath the" discharge opening ofthe'cooker is a drain pan` or tank 56 provided with a screen bot-- tom 57 which permits-the free fats' and o ils to drain from thel cracklings or solid residue.

A grease connection 58 is provided throughl which the grease drained from the cracklings or solids inthe tank 56 pass'es/tof/a'f grease receiving tank 59.y 'Suitable /steam supply connections 5 9 for the cooker jack'v '130 be cut `off and pressures per-1115 ets and pump are provided. The cracklings -or solid residue, after being drained are preferably shoveled into va conveyor 60, carried baek to the charging floor and passed through a rotary screen 61 of sufiiciently large mesh to separate larger bone particles and foreign substances such as'v iron, wood and the like from the disintegrated mass. The solids which pass through the screen openings drop into the press feed hopper 62 and pass downward by gravity'through the' passage'63 to the tempering apparatus or steam jacketed cross feed conveyor 64 where the solids are reheated to a lsuitable temperature for efficient expressing of the fats re# maining therein. From 64 the materials l pass continuously into a high pressure screw press 65 and are expressed atl pressures ranging approximately from five hundred pounds per square inch upward to twenty `thousand pounds per square inch or more until thel remaining fats and oils are largely' removed from the solids. Screw presses of the character suited for use in the present processes are well known in U. S. Patents 836,701; 829,315; and 1,049,834.

Operation,

The operation ofthe process is varied in details in accordance withthenature of the products to be rendered. T lieliighest grade of productswhich are rendered in practice vture and solid or meat fiber content.

are the animalparts from which ediblel fats are produced. Such animal parts are high in fat content and have relatively low mois- The ' fat content`v in such materials ordinarily ranges from'GO to 80 per cent of'the total charge but may be as-high as 92 per cent, the natural moisture content ranges from to 20 per cent, and the remaining solids such as meat fibres and tissue structure will range from l2 to 20 per cent of the total.

In handling a charge'or batch of this class dome 19. The materials entering into theV cooker are preferably in pieces such as are trimmed or cut from the `animal carcass. The agitation and heating are continued as `the charging proceed, and the'cooker.is

preferably filled to the point where .the massl rotates as a unit with the agitator shaft. When filled to this extent the ma-V terial in the initial stages Will rub against the interior surface ofthe cooker and will wipethe surface clean so that a sanitary l condition is maintained in the cooker. After the cylinder 1 is filled which-will ordinarily consume about to 15 minutes, the' chargingflome cover is'clam-ped tightly in place and the cooker body is then sealed ex? cept foil the vacuum or venting connections. As the moisture content of the total charge is substantially below per cent and the materials should be fresh', the vacuum line valve 51 may be immediately closed and the pressures in the cooker 'permitted to rise.

However, even with the highest grade products someA decomposition and fermentation will have set in, and vin the beginning of the operation, the Vevolved gases will have a slight 'oifensive odor. These initially evolved gases and the air contained inthe cooker are preferably' withdrawn from the cooker by opening the ventvalve 55 or by operating the vacuum pump until the of-v fensive odors disappear before permitting the pressures to materially build up in the cooker: When the odors disappear the moisture'content of the mass hasapparently been lowerd to the point where fermentationv and 1 active decomposition is arrested and thereafter clean steam is evolved from the mass. The initial gases may also 'be removed and fermentation arrestedI by closing the main valve 51, opening the by-pass valve 53, and operating the vacuum pump slowly to remove the initially evolvedV gases and at the same time to'permit the pres- The heat is f sures in the ^cooker to rise. so applied and by-pass `valve 53' is set so that the pressures in the cooker will reach from 15 to 40 pounds per square inch in the first 15 or 2O minutes after the cooker is closed. Thereafter the generated vapors are withdrawn at suoli a rate that according to the product the pressure remains at 15` to 40 pounds perv square inch until ,the materials are reduced to a sticky and in ore o r less disintegrated condition. When this condition is reached the moisture content Iof the cracklings should be above 17 per cent and should preferablv be below 35 per cent. the major portion of the fats is freed from the solid structure. andthe mass is thoroughly sterilized. During the disintegrating period the withdrawal of the excess vapors removes a substantial portionof the moisture content of the mass and at thel same timethe disintegration'- proceeds at controlled-temperatures and pressures. The

disintegration stage is usually completed at lthe end of from 45 to 60 minutes with Athe pressure at 15 to 40 pounds per square inch, according to the product, during which time the generated excess steam'is continuously withdrawn. As the fats melt out of the solids and the moisture content decreases,

the volume of the material will be reduced w and thel solid structure ofthe materials is` disintegrated bythe agitation and action of the-pressures. vThe speed of rotation and.

the spacing of the agitator arms is such that as the'volume of the material in the cooker is reduced andthe disintegration proceeds,

thejl materials will be raised in thev cooker and then are dropped downward. The an' gular spacing of the arms should be such that this tumbling and turning over of the material is permitteda's the disintegration` 'possible from the mass to the point where the fats may beV expressed from the solid residue vfree from gluey or mucilaginous substances. The moisture is preferably reduced until. the moisture content of the vcracklings or solid residue is below per cent and preferably in the range of 5 to 15 per cent. At'the same time the temperatures of the mass are lowered suiiiciently to prevent absorption of glues bythe fat, discoloration of the fats and destruct-ion of bleachability ofl the fats, as the moisture content of the .solid residue is lowered.

lVliile the injury to fats occurs at temper-` atures above about 220 degrees Fahrenheit with theinoisture content of the cracklings or solid residue below about 16 per cent, a

safe margin for variations in the manner of v operation and vin the natureof the materials should be allowed. If the temperatures are lowered, when the'solid residue -isin the sticky sticky sta-ge, the moisture content of the cracklings will be above 2O per cent and' high quality fats will be obtained.' The stage of cracklings accordingly marks a good practical point for the redliction of temperatures of the ,mass This lowering of the temperatures is accom- -plished by opening by-pa'ss valve 53 and then the valve 51 and operating the vacuum pump to lower the pressures and tem-peratures rapidly below 240 degrees Fahrenheit with steam pressure maintained .on the jacket of the cooker. To speed the dehy ration or removal of moisture to the poin where clear fats, free fioni gluey or muellaginoiis substances may be expressed from .the solid residue, the vacuum pump is preferably'operated in a manner to reduce the pressure in the cooker substantially below veo atmospheric pressure. In practice t-hepressure inthe cooker lhas. been reduced to below atmospheric pressure in abo-ut ,.5 minutes after starting .to reduce' the pressure. At

this stage the cracklings or solid residue will i have reached a golden'brown or crisped tieferen@ t9 avori fartherRentegratie-9i grinding of the cracklings bythe agitators to the point where they will not-settle easily in the fats, the agitatorsl are preferably stopped. Depending' upon the condition of the material and extent of dehydration,

shortly before the agitators are stopped the...

jacket temperatures are preferably lowered by reducing or cutting of the jacket steam pressure.' The mass containing a large percentage of fats is then permitted to settle and the pump is operated to establish and.y

maintain the maximum vattainable vacuum -in the cooker to fur her cool and dehydrate the mass. In thi eriod a vacuum of 2O to inches is, in ii'actice, established, 'and moisture 'is continuously Withdrawn. until the moisture content of the solid residue or cracklings is preferably below 15 per cent.` In practice the desired settling and -dehydrated condition of the.- mass'is Vreached about 20 to 3() minutes after the agitators v are stopped.

After the mass has settled, pressure is ad- A mitted i nto the cooker to break. the vacuum -by opening cock 35.01' by opening'sam'pling cock 24. The fats can be withdrawn first through the cock 35,A the discharge opening 30 is uncovered, and the agitators are then rotated in reverse direction to that em-A ployed during the step of disintegration. The remaining hot fats and the solid residue or eracklings will then be pushed outof the discharge opening into the drain-pan 56 by' the discharge faces .14 of the a itator arms.

'In the drain pan the free hot ats will pass downward through screen 57 lwhile the solids or cracklings remain on the screen. From the bottom of pan 56 thehot fats pass through pipe 58 to' the grease lreceiver 59.

Vhen t-he mass .has been properly rendered, the cracklings will be a mass of. golden brown crisped particles and will feel sandy to the touch. In'the production of lard, ordinary bones can be in the materials as they are easily-removed, and the cracklings freed from the bones may be passed rio directly to the high pressure screw press 65 I in which the clear fats free ,from gluey and inucilaginous substances are expressed from the solids at pressures ranging from several hundred pounds per square inch upward. The cake from vthe press is a high grade thoroughly yst erilized and edible product with high water solubility and low, liber content, which may be utilized as food for human beings. Tl-.e fats produced are clear and free from discoloring substances and are bleachable in nature, iand in tlie case of lard, the fats have a superior kettle lard, flavor.

Materials suchI as shop fats, market scraps and the like which'contain varying amounts 'of bone, will range'ordiiiarily from 15 to v40 or 50 per centmoisture, and from 20`to alieni 60 .eer-,tat .attrs .,.Thistyre'efm- ,p one to two hours.

when charged into the' cooker. The render- `stage is lengthened to effec-t the necessary dehydration of `the solid residue or cracklings to a moisture content suitable for satisfactory expressing of clear fats from the solid residue after the free fats have been drained away. This stage may range from The temperature of the jacket may be reduced to permit the fats to cool in the vacuum stage to the condition where the fats will not be substantially injured or the jacket temperatures may be kept high and the/vacuum period shortened to `prevent the temperature of the fat from occurs as the moisture content of the mass decreases the jacket temperatures are im material and will depend upon the percentage of fats in the materials being rendered. Bone particles which have notv been disintegrated to the necessary degree are preferably separated from the remainder ofthe solids in the screen 61 and are fed into the cooker with the succeeding batch, while the solids which pass through the screen are continuously expressed in the press 65. The

solid residue from the press for this character of material may be ground and used as a high grade thoroughly 'sterilized stock food which will have a fiber content rang-1 ing from 1/2 to 2 per cent, and is more than 70 per cent water. 'soluble and available for absorption.

Dead animals and condemned carcasses or disjointed and cut into pieces that will fit into the v charging opening. Largepieces such as heads, feet vand shin bones and the like can-be crushed into smaller pieces, 4but this is not essential as the disintegration may be effected by the action of the steam pressure inthe' seeker, Eatrailaarepret-l :and foreign substances. i

rials of this character the initial removal of erably hashed and washed to remove manure In treating mategases vis preferably continued. under a vacuum until the odors dlsappear, but as the moisture-content is in the range of,50 to '60'per cent, pressures may be permitted to rise immediately and the venting may be carriedout throughl the byepass to ,allow the escape of foul gases. To 1effect disintegration of this character of material. un til vthe .mass is in aesticky or guminy condition, inside pressures of'35 to' 60 or more pounds per square inch and preferably above 40 ,pounds per square inch are permitted to develop for from two to three hours. At the completion of the disintegration the inaterials are thoroughly sterilized and the solid residue from diseased animal carcasses and decomposed animal parts may be made into stock foodwithout danger of transmitting diseases. The manufacture of sterilized stock food from diseased animal parts is an important andvaluablefeature of the present invention. After disintegration, the reduced pressure or vacuum 'stage requires -ordinarily from two to three'hours at tenivThere is seldom enough fat or oil contentl -in this type of material toliave free fat drain away, .and at thefcomple-tion 0f the dehydration the material in the cooker is usually a dry granular mass or meal. Ben fore pressing this material itis preferably screened to remove large bone particles which have not .been thoroughly disinte-v grated, and the screened meal 'is pressed to remove the fats. A batch consisting of three condemned cows comprising a total weight ofl 2197 'pounds high in fat treated in accordance with this process gave a yield of 19 per 4cent fat content and the bone content is ordinari-ly more than 70 to 80 percent `water soluble, and is thoroughly sterilized.

of washing. In handling this class of material, the vmoisture is' withdrawn in the initial stage until themoisturecontent Ais reduced below 50 to 60 per cent of the total mass prior to permitting the pressures to rise in the cooker. In practice this ,mate-J rial is satisfactorily handled by maintaining jacket pressures@ aber@ 70 to 80 pouliesy throughout most of the oluieration.v For about an vho'ur`the ,steam from thev material is removed rapidly enough tovmaintam a f slight vacuum. In the next half hour the.

pressures in the cooker are permitted to rise until -p0unds pressure per square inch is reached. The pressure l'of 35 pounds is mainl tained for about half an hour, and then the"v pressure is gradually reducedv by useof the line valve.

' Strial to be most satisf etory by-pass valve to atmospheric pressure and then `to a vacuum by opening the vacuum The vacuum is then increased as rapidly as possible and is maintained as `high as possible until at the end of about another hour the dehydration is completed. The jacket pressures 4are preferably cut off during the `last stage of this vacuum. The final dehydrating period may be shortened by adding sufficient free fat-s at thc end of the digesting to prevent the materia-l from going into a doughy mass.

In the foregoing disclosure moisturecontents of cracklings or solid residue have been given based on the percentages deterymined by draining free fats and oils away,A

stood that the speciiic.limits of timesvand pressures Aare subjectrto Wide variations in the discretion of the operator, and the particular methods of carryingl out the invention are to be varied tov give the most satisfactory results in accordance with materials to be rendered, andthe methods of applyingA the principles of the invention herein set forth Will be varied to-meet the particular conditions in the manner found by and wide'varihose skilledin the ationsmay be. mad'` rom the spirit of art Without-depart my invention. l Disintegrating steam pressures ranging up to Y100 poundsper square inch or more may be utilized in accordance Iwith th'evnature of the materials to be rendered, and the time' ofthe disintegrating stage may range up to 6 hours or more. The time of'dehyi' to 4 hours or more, an

` part of the dehydration stage, dependingdra-tion after disintegrationmay range up pressuresv may range fro zero to -125 pounds per square' inch or more during the latter upon the quality of' fatsito be produced.

Having described preferred embodiments ofmy invention, what-is desired to be;

the jacket steam Ycured by. Letters Patent and claimed as new is: v

1. In av process of rendering fat and oil containingy solids of animal origin, the. steps which comprise heating the materials to be rendered sufficiently high to develop disintegrating `steam pressures substantially aboveatmospheric pressure and temperatures above 2-l0degrees Fahrenheit in the materials from the moisture present. therein, and simultaneously removing portions of the moisture therefrom in the form of steam-and meltingthe fats and oilscontained in the materials until the moisture content of the solid residue thereof has been reduced to the range of 17 to 35 percent; thereupon reducing the-temperature to the range of 165o to 24:0" Fahrenheit and the pressure to subatmospheric and continuing the removal of moisture until theinoisture content ofthe solid residue is reduced to the range of 5 to 15 percent.

2. The step 1n aiproc'ess of rendering fat v and oilv containing solids of animal origin which comprises disintegrating` the materials t0 be rendered and melting the fats and oils contained therein by agitating and heating to temperatures substantially above 212 degrees Fahrenheit, Whereby-disintegrating steam pressures are developed therein from thel moisture presentin the materials and fats and oils are melted therefrom while the total moisture content of the materials is 'less than 60 percentl and before the moisture con Ibo tent of the solid residue is reduced to 17 percent.

reduced temperatures until the moisture con- 3. The step asset forth in claim 2 totent of the solid-residue isreduced ,substantially below 15 percent.

4. The process of rendering fat containing solidsof animal origin which comprises agitating and heating the materials to be renderedat temperatures and pressures not .sufficiently highto cause substantial disintegration of the 'materials and' separation of f/'atsland oils therefrom before the moisture tent, thereof is reduced to '60 percent; v en agitating and heating the materials above 240- Fahrenheit Whilel disintegrating steanr pressures substantially -above atmospheric pressure developedin the vmate- .rial from the natural moisture content thereofv-are maintained thereon, and disintegration of the materi l l'together with melting ined therein vis effected ntent of the solid residue is above1'7 percent; and then further Y agitating andheating the disintegrated materials at sub-atmospheric pressures and temperatures below 240" Fahrenheit and remov- ,lng theaioisture therefrQm-uel ,the mois- CII .ture content of' the solid residue is substantially below 15 percent,4 andthen expressing the solid residue to separate residualjfats and oils therefrom. 5. Ink'the process of rendering fat and oil containing solids of animal origin the steps which comprise digesting'the material to be rendered at temperatures substantially above residue suiciently high to hold the glues .and mucilaginous substances in the .solidi residue ofthe materials, and not suic'iently f high-to cause formation of an emulsionv ofl the fats and oils as the materials disintegrate.

-6. The process asset forth in claim 5', to-

gether with the step of removing further `moisture from the materials-after the Step of disinteg1v'ation, at sub-atmospheric. pressuresy and reduced temperaturesuntil the moisture content of the solid residue is. re.

duced substantially 'below 15 percent. y In witness whereof Ialx my signature.

vs fILLIAM LAABs.' 

